Silky, smooth, and versatile, this cashew cream recipe is your go-to vegan alternative to traditional heavy cream or coconut milk. With just a handful of ingredients, you'll have a rich, creamy base ready for many dishes.
The recipe card below introduces a simple, quick cashew cream sauce. I use this recipe when a recipe calls for heavy cream or coconut milk. It's an easy replacement with neutral flavors.
But it can also be flavored! You can add ingredients like garlic, lemon juice, herbs, or nutritional yeast to create savory versions or sweeteners like maple syrup and vanilla for a dessert-style cream.
Its viscosity can also be adjusted by adjusting the water-to-cashew ratio.
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What is Cashew Cream?
Cashew cream is a dairy-free alternative to heavy cream or coconut milk in recipes. It is made by blending soaked cashews with water until smooth, resulting in your go-to for all things creamy like Vegan Creamy Tomato Soup, Vegan Kale Potato and Leek Soup, Vegan White Lasagna Soup, and Vegan Yum Yum Sauce.
Cashew cream is a base for indulgent pasta sauces, a dairy-free swap in soups like tomato or potato leek, and a secret weapon for the fluffiest mashed potatoes. It's also your ticket to vegan Alfredo, dairy-free sour cream, or the creamiest casserole you've ever tasted.
But don't stop there - cashew cream has a sweet side, too! With a dash of maple syrup, a splash of vanilla, or a sprinkle of cinnamon, it transforms into a luscious topping for fruit, a rich frosting for cakes, or the foundation of a delicious vegan cheesecake.
Recipe Ingredients
To make a basic cashew cream, you'll need cashews, water, lemon juice, and salt - that's it. See the recipe card for more information on quantities.
How To Make Cashew Cream
This is super straightforward, but these are for those who like pics. See the recipe card for details.
Step 1: Soften the cashews by boiling them for 30 minutes or using the Guide to Soaking Cashews to find the best method for you.
Step 2: Add the soaked and drained cashews to a blender along with the water, salt, and lemon juice. Blend until smooth.
Recipe Tips
Adjust the amount of water depending on how thick or thin you want the cashew cream and how you plan to use it.
Always use raw cashews, not roasted.
Always soak your cashews, even if you have a high-powered blender. I find the difference is how silky smooth the cream comes out. Take a look at Guide to Soaking Cashews for the method that is best for you.
Storage
Store cashew cream in an airtight container in the refrigerator for up to 5-7 days. For longer storage, you can freeze it for up to 3 months. Thaw in the refrigerator and stir well before using.
How To Use Cashew Cream
While you can add the cashew cream as written in the recipe to soups or anywhere heavy cream or coconut milk is called for, it has many other uses.
The basic recipe starts with 1 cup of cashews and ¾ cup of water, but here are some ways to modify the flavor and use it in a variety of ways:
- Garlic Herb Cashew Cream: Add 2-3 cloves of roasted or raw garlic, 1 tablespoon of nutritional yeast, ½ teaspoon each of rosemary and thyme and a pinch of black pepper. Use it for pasta sauce, pizza topping, or as a spread for sandwiches. Adjust the water as you see necessary.
- Spicy Chipotle Cashew Cream: This Easy Chipotle Aioli Sauce uses mayo, but you can just as easily make a chipotle sauce made from cashew cream. Add 1-2 chipotle peppers in adobo sauce (depending on desired spice level), garlic, black pepper, and ¼ teaspoon of smoked paprika. Adjust as the water as needed. Use in tacos, Vegan Taco Bowl, burritos, or as a dip for roasted potatoes or fries.
- Sweet Cashew Cream: Modify by reducing water to ½ cup for a thicker consistency. Then add 2-3 tablespoons of maple syrup or agave, ½ teaspoon of vanilla extract, and a pinch of cinnamon. You can top desserts, fruit dips, or spread on pancakes like these Vegan Banana Oat Pancakes.
- Cashew Alfredo Sauce: Add 1-2 tablespoons of nutritional yeast, 3-4 garlic gloves, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder. You might consider increasing the water by a couple of tablespoons for a thinner, pourable sauce. Use it in pasta dishes like fettuccine alfredo or drizzle it over roasted vegetables.
- Cashew Sour Cream: Add two tablespoons of apple cider vinegar, a pinch more of salt. Add ½ cup of water for a thicker consistency. Use this to top Jackfruit Tacos, burritos, or a Vegan Taco Bowl.
Recipe FAQS
To make the cream thicker, use less water when blending. For a thinner consistency, simply add more water until you reach the desired texture.
No.
Take a look at Guide to Soaking Cashews for some quicker alternatives.
Yes, you can freeze cashew cream for up to 3 months. Thaw it in the refrigerator and stir well before using.
More Recipes With Cashews You'll Enjoy
Got a minute? I'd love for you to dive into the comments and rate this cashew cream recipe. Your feedback is invaluable - did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Recipe Card
Cashew Cream Recipe
Equipment
Ingredients
- 1 cup raw cashews
- ¾ cup water adjust for thickness
- 1-2 tablespoons lemon juice
- pinch salt
Instructions
- Soak the Cashews: Place 1 cup of raw cashews in a bowl and cover them with water.* Soak for at least 4 hours or overnight. This softens the cashews, making blending into a smooth cream easier.
- Drain and Rinse: Drain the soaked cashews and rinse them under cold water.
- Blend: Add the soaked cashews, ¾ cup of fresh water, lemon juice, and salt to a high-speed blender. Blend on high until the mixture is completely smooth and creamy. This may take a couple of minutes, depending on your blender.
- Adjust Consistency: Check the consistency of the cashew cream. If it's too thick, add more water, a tablespoon at a time, until it reaches the desired consistency.
- Use as a Substitute: Use this cashew cream in a 1:1 ratio as a substitute for heavy cream or coconut milk in soups, sauces, desserts, and other recipes for heavy cream or coconut milk.
Hailey says
Great idea! Never heard of it before.
Regi Pearce says
This has been around for a while now and is very popular in plant-based cooking. Cashews are invaluable! Thanks for the comment.
Sasha says
I've been making this for a while now. It was the first thing I learned to do when I was trying to eat more plant based food. This is a great recipe for everyone on their path to learn.
Regi Pearce says
Yeah, me too! It was one of the first things we used to make things creamy. Thanks for the comment.